For my birthday this year my colleague gifted me a little goodie bag of Korean condiments. This included the best, most fragrant sesame oil and a tub of GOCHUJANG. Gochujang is a condiment paste made out of fermented soy beans, red chilli, brown rice and salt. It’s sweet, savoury, pungent and all things good.
Another reason I love it is because if I am adding Gochujang to a dish it always delivers on taste and will make the simplest of dishes taste good. Here is my recipe of a Gochujang sauce that I added to Boiled Japanese Udon. Hope you like it as much as I do!
- 1 Tbs Olive Oil
- 1 Tsp Roasted Pure sesame oil
- 1 cup Onion, thats been cut into small cubes
- 2 large cloves of Garlic, finely minced
- 2 Tbs of Gochujang paste
- 1 Tsp Red Chilli flakes
- 1/2 Cup water
- Salt to taste
- Pak choy
- Boiled Udon (2 people serving)
How to Cook:
- Heat the olive and sesame oil in a pan and add the onions when hot; turn the flame to medium low and sautee onion for a minute.
- Add the garlic and continue sauteeing for about 2 minutes.
- Now add the chilli flakes and gochujang paste and mix until well combined.
- Add water and let it simmer while you chop up the pak choy into evenly sized quaters.
- Boil the packet Udon (this should take about 5 Minutes, 3 to 4 if you like it al dente. I suggest following the timing instruction on the packet).
- While the Udon is boiling, add the pak choy and mix well (I added cut up ham as well but this is completely optional)
- Once the udon is boiled, drain it and add to the gochujan sauce and stir to coat all the noodles and serve when ready!
Note: you can also add some Shiitake mushrooms to the noodles, enjoy! 🙂